Name: Venison Vegetable Soup
Prep time: 10 min
Cook time: PT-476149H5M25S
Cuisine: American
Ingredients: 1 Tbsp. olive oil; 1 yellow onion, diced; 3-4 celery stalks, diced; 2 carrots, diced (optional, see note)*; 1 lb. venison stew meat*; 4 garlic cloves, minced; 1 Tbsp. herbs de Provence; 1 tsp. salt; 1/2 tsp. pepper; 1 lb. red or yellow potatoes, cubed (about 4 medium potatoes); 1 (15 oz) can diced tomatoes, drained; 1 Tbsp. red wine vinegar; 4 cups beef (or venison) stock; 1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas are what I use*; lemon, optional

Venison Vegetable Soup

Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Scale

Ingredients

1 Tbsp. olive oil
1 yellow onion, diced
3–4 celery stalks, diced
2 carrots, diced (optional, see note)*
1 lb. venison stew meat*
4 garlic cloves, minced
1 Tbsp. herbs de Provence
1 tsp. salt
1/2 tsp. pepper
1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
1 (15 oz) can diced tomatoes, drained
1 Tbsp. red wine vinegar
4 cups beef (or venison) stock
1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas are what I use*
lemon, optional

Cook Mode Prevent your screen from going dark

Instructions

Start by heating the olive oil over medium heat in a large pot. Add the onions, celery and carrots and saute for about 5 minutes.
Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color.
Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock.
Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat.
When you’re ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!

Notes

If you don’t love carrots, feel free to omit the fresh ones if your frozen veggie blend has them. I happen to like having lots.
You can use deer meat, elk, bear, bison, moose, antelope, and even beef in this recipe.
If you’d like, you can use fresh green beans, corn, and peas, too. Just add about a cup and a half to two cups of veggies total. Just add when you add the potatoes and tomatoes if using fresh.

Find it online: https://www.missallieskitchen.com/venison-vegetable-soup/